Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
4 lb | Crisp Malting - No.19 Floor Malt Maris Otter | 37 | 3 | 59.3% | |
1 lb | Rolled Oats | 33 | 2.2 | 14.8% | |
1 lb | American - Caramel / Crystal 60L | 34 | 60 | 14.8% | |
0.50 lb | American - Special Roast | 33 | 50 | 7.4% | |
0.25 lb | Weyermann - German - Chocolate Rye | 31 | 240 | 3.7% | |
6.75 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
0.25 oz | Horizon | Pellet | 13.1 | First Wort | 60 min | 15.47 | 100% | |
0.25 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
4 oz | Oak Staves | Flavor | Secondary | 45 days | |
1.80 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
1.40 g | Gypsum | Water Agt | Mash | 1 hr. | |
1.50 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Wyeast - Thames Valley Ale 1275 | ||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
|
||||||||||||||||
$ 0.00 |
CO2 Level: 1.02 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
14 qt | Infusion | -- | 150 °F | 60 min | |
15.5 qt | Sparge | -- | 175 °F | 5 min | |
Starting Mash Thickness:
1.75 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.75 qt/lb | 2.95 | 11.8 |
Mash volume with grains | 3.49 | 14 |
Grain absorption losses | -0.84 | -3.4 |
Remaining sparge water volume (equipment estimates 4.9 g | 19.6 qt) | 5.64 | 22.6 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 6.76 g | 27 qt) | 7.5 | 30 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.01 | -0 |
Post boil Volume (equipment estimates 5.25 g | 21 qt) | 6.8 | 27.2 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.8 g | 27.2 qt) | 5.25 | 21 |
Total: | 8.59 | 34.4 |
Equipment Profile Used: | System Default |